• Journal of the Korean Home Economics Association
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• v.50 no.8
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• pp.79-95
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• 2012

The purpose of this study is to seek improvement in clothing life education through a development and application of the clothing life education program for middle schools based on the education and experience in arts & culture. On the basis of art & culture education as well as, Dewey's experience, the clothing life area education program was designed and developed for the 2nd year students in the middle school. This program was applied to 350 students of 9 2nd year classes in M middle school during the 17 periods of clothing life area classes, beginning from May 23rd, 2011 and lasting to September 30th, 2011. The leaner-evaluation was performed in terms of the level of learning interest and academic achievement. To measure the level of academic achievement, a mind-map evaluation was performed and a learning effect survey, which evaluates the level of achievement of learning objectives, was carried out. For the purpose of class observation, classes were filmed and analyzed. Characteristics of a class were recorded on a teacher's diary and was used to support the qualitative evaluation. According to the results, the education program is analyzed as being helpful and useful in student understanding of fiber, textile and, clothes, which are materials and outcomes of culture and art; moreover, they have a historical, cultural and artistic value in themselves. It is also analyzed as being helpful for the development of student aesthetic sensibility and emotion, for the construction of meaningful experience through a learning process, for the improvement of learning interest and the level of academic achievement, and for the positive recognition of the learning effect.

• Journal of the Korean Society of Clothing and Textiles
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• v.32 no.4
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• pp.517-529
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• 2008

The education status of the body make-up foundations for teenage girls was evaluated and their purchase & wearing behaviors and the level of satisfaction were studied to analyze the relationship between education level and wearing satisfaction. The research was conducted for 728 middle and high school girls in Seoul and Incheon area, by the questionnaire method. The collected data was analyzed by SPSS. Frequency, percentage, average, standard deviation, $X^2$-test, t-test, and ANOVA were performed. Among various foundation education contents learned in home economics class, most students were aware of the kind of underwear, the fiber content & management methods, laundry methods, and the kind and function of foundations. While more than 80% of all respondents didn't know about the size of foundations. As a results, most of students realized the influence of foundation wearing on the human body, selection methods for brassiere and girdle according to form and age, and matters to be attended to wear brassiere and girdle. The education standard, practical use, and awareness degree on the side effects, and the need for foundation education were positively related each other. Therefore, it is very important to educate teenage girls in the fast growth period the right selection of foundation and its effect on body health, in order to provide normal growth and healthy body.

• Human Ecology Research
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• v.60 no.2
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• pp.303-315
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• 2022

The physicochemical properties of traditional kochujang added with naked oat flours (0, 5, 10, 15%) were periodically examined during fermentation for 20 weeks at 25℃(± 2 ℃). The proximate composition of roasted naked oat flours were as follows: water 0.67%, ash 1.63%, fat 10.37%, protein 13.63%, carbohydrates 73.70%. The water contents of traditional kochujang added with naked oat flours decreased gradually according to the addition level. The pH of traditional kochujang added with naked oat flours increased according to the added level, whereas pH decreased gradually during fermentation. The acidity was opposite to pH. The L (lightness), a (redness) and b (yellowness)-values of samples increased according to the amount of added naked oat flours, whereas they decreased gradually during fermentation. The salinity and sweetness of samples decreased according to the amount of added naked oat flours. Amino acid composition of traditional kochujang added with naked oat flours was higher than that of the control during fermentation. Aspartic acid, alanine, leucine, and arginine were high in the case of traditional kochujang added with 0% naked oat flours, and aspartic acid, leucine, alanine, proline. And arginine were high in the case of traditional kochujang added with 15% naked oat flours. The dietary fiber content was 5.38g/100g in the case of 0% addition and 5.75g/100g in the case of 15% addition. As a result of the above results, it was found that the physicochemical properties of traditional kochujang added with naked oat flours could be improved, and the possibility of developing a traditional kochujang beneficial to health was confirmed.

• Journal of the Korean Home Economics Association
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• v.37 no.2
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• pp.55-72
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• 1999

The purpose of this study was to investigate developmental trends in organization strategy for taxonomic and slot-fiber lists and category typicality, use of organization strategy in relation to developmental changes in category knowledge structure, emergent organization capacity and effects in category typicality on children's recall. Moreover, the influences of children's age, use of organization strategy, list types and category typicality on children's recap were figured out. The major results were as follows. 1. Children's recall use of organization strategy increased with age. That is, the older children performed better recap and used organization strategy on both list types than the younger children. 2. AU children performed recall and used organization strategy better for the slot-filler than taxonomic list. The 4-year-olds, however, demonstrated better recap and use of organization strategy for the slot-filler than taxonomic list. While the 6-year-olds and 8-year-olds showed no such differences. These findings were supported the view that script-based slot-filler categories have a strong influence on young children's memory performance. 3. At each age level, children showed higher level of recall and use of organization strategy for category typical than category atypical list. AU children received higher scores for the typical than atypical items on recap and use of organization strategy. 4. Children's age, use of organization strategy, list types, and category typicality of lists significantly predicted children's recap.58% of the variance of children's recap was explained by four variables.

• Korean Journal of Community Nutrition
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• v.20 no.5
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• pp.338-350
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• 2015

Objectives: This study developed two weeks menu using temple foods, assessed preference for the menu among ordinary people, and determined the possibility of using temple foods to make out institutional food service menu. Methods: To make out the menu, 153 typical types of temple food were selected, under several conditions, thus including balanced food groups, natural foods in season, preparation time, preparation methods, and foods appropriated for institutional foodservice. Results: Developed menu contained 1905.8 kcal, had low fat content, high dietary fiber, vitamin, and mineral content, and good protein content in the nutritional respect, and fit protein requirements with low calorie content and high nutritional value. In the assessment of the food preference for 73 temple food items, most of the foods scored high (4 out of 5 points) for preference in general; therefore, the menu tended to be satisfied to the adults' preference. In particular, boiled rice (rice with chwi, rice with cirsium, rice with mushroom, rice with mushroom & vegetable and gimbap with tofu) and fried foods (fried shiitake with sweet & sour sauce and fried kelp) were highly preferred. Conclusions: The menu using temple foods can be a healthy choice for adults if it is well planned and managed. This study may be expected to provide basic data that would help developing menu to popularize temple foods. The above results could be applied at home as well as at foodservice institutes and furthermore could offer information for developing temple food products.

• Food Science and Industry
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• v.50 no.3
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• pp.39-50
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• 2017

In order to secure competitiveness of the home meal replacement (HMR) industry from a long-term perspective, development of packaging and processing technologies must be achieved. The development of technology that can secure freshness, nutrition, and taste but secures the shelf life is the key to the future growth of HMR. The future of HMR can be considered in terms of nutrition, environment and safety. From the nutritional point of view, it is expected that development of healthy HMR such as low-salt, low-sugar, low-fat, and high fiber and premium HMR with functional ingredient enhanced, and personalized HMR for silver, infant and patients will be done. And it is expected that development of HMR utilizing environmentally friendly food or local food, development of energy reduction and environmentally friendly disinfection technology, development of environmentally friendly packaging material, and providing information on HMR preparation using QR code and RFID from the environmental and safe point of view.

• Journal of Hydrogen and New Energy
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• v.14 no.2
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• pp.177-186
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• 2003

Today, human beings are faced with crisis of environmental pollution and fuel exhaustion because energy consumption has increased rapidly as a rise in population, therefore human beings are in need of hydrogen energy as a substitute energy. Hydrogen has the advantages of cleanness and boundlessness, but it has difficulties of storage and safety. Making a nameless hydrogen burner for household in consideration of hydrogen's peculiarity was tried. This hydrogen burner utilized the heat of reaction that was emitted when water was formed by reaction of hydrogen and oxygen, It was tried to impregnate Pt catalyst in ceramic fiber(substrate) for the reaction of hydrogen and oxygen to be reacted more easily. This experiment was inquired that hydrogen is appropriate for being used as burner fuel in home and found out whether its safe usefulness is possible or not.

• Journal of the Korean Society of Clothing and Textiles
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• v.1 no.1
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• pp.25-29
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• 1977

The warmth retentivity of natural and syntheic waddings as bedding stuff, and further, the machanism of heat transmission through conduction, radiation and convection were analysed. The materials used were cotton, silk, and wool as natural waddings, and polyamide, polyester, regular acrylic, conjugate acrylic, regular polyprepylene and conjugate polypropylene as synthetic waddings. The results of this study are as follow: 1. The warmth retentivity is highest in silk. Following silk in descending order is cotton, conjugate acrylic, polyester, regular acrylic, wool, polyamide, conjugate polypropylene and regular polypropylene. There is not any significant relationship between warmth retentivity and the conductivity of the fibers. 2. Transmission by radiation through the fiber waddings is highest in conjugate polypropylene. Following conjugate polypropylene in descending order is regular polypropylene. polyester. polyamide, conjugate acrylic, regular acrylic, wool, cotton, and silk. This is seen to be in nearly reversed order to the abovementioned order of warmth retentivity. In this respect, warmth retentivity with loose fibreous material as in the case of bedding stuff is primarily affected by the interceptive function of the fibers in heat radiation. 3. Warmth retentivity becomes lower with increasing air content of the waddings. This is because heat transmission by radiation incrases as air content increases. The air content increase is due to the fact that the air is unable to intercept heat radiation. In addition, heat transmission accelates in proportion to the increase in convection as the air gap enlarges.

• Journal of Community Nutrition
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• v.8 no.4
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• pp.171-176
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• 2006

The study aims to evaluate the nutritional status and influence of school meal intakes on RDA of primary school children in Akure community, Ondo State, Nigeria. A cross-sectional study was conducted among 728 primary school children aged between 6 and 15 years. Data were collected using interviewer-administered semi-structured questionnaires. The questionnaires collect information on demographic characteristics and home dietary intake of the subjects. The heights and weights of the children were measured using a standard procedure and height-far-age and weight-far-height z-score were determined. The children's school meal intakes were weighed for 4 days and samples were collected for chemical analysis. The results showed that 37.8% of the children were not wasted, 35.7% mildly wasted, 18.7% moderately wasted and 7.8% severely wasted. Also, 57.8% were not stunted, 29.3% mildly stunted, 11.0% moderately stunted and 1.9% were severely stunted. The subjects' home dietary intakes showed that 73.6% ate starchy food only, 19.9% ate protein based food, while 11.6% and 11.5% consumed fruits/vegetables and snacks to complement home meals respectively. The chemical composition of school meal was energy 379 - 413kcal, moisture content 5.9 -7.3g, carbohydrate 56.5 - 69.4g, fat 4.6 - 12.7g, crude fiber 0.1 - 2.4g, ash content 3.6 - 8.5g and protein 14.9 - 22.3g. The mineral contents were calcium 45.9 - 59.2mg, sodium 5004 - 59.6mg, zinc 2.3 - 3.1mg, magnesium 55.0 - 61.6mg, potassium 55.3 - 69.3mg, copper 0.2 - 0.3 mg, while others 1.3 - 1.9mg, 243 - 659mg and 831 - 9,510mg were iron, phosphorous and vitamin-A respectively. The contribution of school meals to subjects' RDA was within 2.9% and 1540%. In summary, school meal intake contributed positively to the RDA and nutritional status of the school children.

• Journal of the Institute of Electronics Engineers of Korea TC
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• v.43 no.5 s.347
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• pp.77-83
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• 2006

In this paper, we designed, constructed and evaluated the system for the FTTH suited to a residence and apartment using CWDM-PON techniques. These systems have capacity to service at 100Mbps rate to 384 users in the same breath. Also, the services include the internet, CATV, IPTV and wireless LAN. In the case of ire network, the data could be transmitted by UTP cable and optical fiber and case of wireless one, the data transmitted using WLAN. The distance between the cental office and the user is 20km and the data rate is 100Mbps maximum. Of course, the optical network used just one fiber optical core. For the basic material, we obtained the characteristics of optical transceiver module, Mux/Demux and transmission qualities depends on the environment.